Description
Strawberry Crunch Cake is a visually stunning and deliciously nostalgic dessert featuring tender layers of strawberry-flavored cake, creamy vanilla buttercream, and a signature strawberry crunch topping made from Golden Oreos and strawberry Jell-O. This cake is perfect for celebrations, combining the crowd-pleasing flavors of classic strawberry shortcake ice cream bars with the comfort of homemade cake. Easy to make ahead and customizable with fresh strawberries and whipped cream, it’s sure to be a hit at any gathering.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 3/4 cup vegetable oil (can use more butter for a denser cake)
- 4 eggs
- 1 3/4 cups sugar
- 1 package (85g) strawberry gelatin
- 1 1/2 cups milk
For the Frosting (~6 to 7 cups):
- 1.5 cups butter, room temperature
- 1/2 teaspoon salt
- 1.5 pounds powdered sugar
- 1.5 tablespoons vanilla extract
- 6 tablespoons heavy cream or milk (or more for desired consistency)
For the Strawberry Crunch (~3 cups; 1 cup used):
- 24 Golden Oreos
- 1 box strawberry jello
- 4 tablespoons butter, melted
For Assembly and Serving (optional):
- 8 fresh strawberries (for decorating top, optional)
- Whipped cream (for decorating top, optional)
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Prepare three 8-inch cake pans by buttering, flouring, and lining them with parchment paper for easy release.
- Mix the Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Stir well and set aside.
- Prepare the Wet Ingredients: In the bowl of a stand mixer, combine the vegetable oil, eggs, and vanilla extract. Beat on medium speed until the mixture is smooth and well emulsified.
- Add Sugar and Gelatin: Add the sugar and strawberry gelatin to the wet mixture, mixing until fully combined and evenly colored.
- Alternate Wet and Dry Ingredients: Add the flour mixture in 4 increments and the milk in 3 increments, beginning and ending with the flour. Mix just until each addition is combined before adding the next.
- Bake the Cakes: Divide the batter equally among the prepared pans (about 483 grams per pan if using a scale). Bake in the preheated oven for about 30 minutes, or until a cake tester comes out clean and the edges pull away from the pans. Begin checking after 20 minutes, but do not open the oven before that time.
- Cool the Cakes: Let cakes cool in the pans for 10–15 minutes. Run a butter knife around the edges, then invert onto a wire rack to cool completely. Cool thoroughly before frosting.
- Make the Buttercream Frosting: In a stand mixer, beat the room-temperature butter and salt until fluffy. Gradually sift in powdered sugar in 3–4 additions, mixing slowly at first and increasing speed with each addition. Scrape down sides as needed. Add vanilla and enough cream to achieve your desired consistency. The frosting should be smooth and spreadable.
- Make the Strawberry Crunch: Preheat oven to 350°F. Crush Oreos into small crumbles using a food processor or a zip-top bag and rolling pin. Mix with strawberry Jell-O powder and melted butter in a bowl. Spread on a lined or greased baking sheet and bake for 8 minutes. Cool completely.
- Assemble the Cake: Level cake layers if needed. Place first layer on serving plate, spread with generous buttercream, repeat with second layer, then top with the third layer. Apply a thin crumb coat of frosting and chill for 15–20 minutes to set. Finish with a final layer of frosting, smoothing over top and sides.
- Add the Crunch and Decorate: Gently press the strawberry crunch mixture onto the sides and top of the cake to create the signature textured coating. Arrange fresh strawberries and whipped cream swirls (if using) around the top for a festive finish.
Notes
- If you love extra frosting, make 1.5x the frosting recipe for 8–9 cups total.
- Strawberry crunch makes ~3 cups, but you’ll only need about 1 cup for the cake; feel free to make a smaller batch if desired.
- Fully cool cake layers before frosting to prevent melting frosting.
- Wrap cooled cake layers in plastic and store at room temperature for up to 2 days, or freeze for up to 2 months.
- Buttercream can be made ahead and stored in the fridge for up to 1 week; bring to room temperature and re-whip before use.
- Decorator’s tip: Press the crunch mixture onto the freshly frosted cake immediately for best adhesion.
Nutrition
- Serving Size: 1 slice (1/16 cake)
- Calories: 677 kcal
- Sugar: 69g
- Sodium: 347mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 90g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 98mg
